missuscluck Posted March 4, 2008 Share Posted March 4, 2008 Having some friends over for dinner on Saturday. A nice get together for a dear friend who is off to afghanistan on duty soon. I have got the lamb tagine recipie sorted out (thanks all!!) Now, I need to sort out cous-cous. I have bought plain cous-cous and Im not sure if it is right to serve it just plain or am I supposed to flavour it or add stuff to it. Does anyone out there in Omlet land know what I should do?? I also intend to serve green beens with red onion and butter on them. Have to admit cous-cous is a mystery to me as hubby and small daughter dont really like it so we have only had the flavoured packet variety once or twice. Any other ideas for accompniments to lamb tagine?? Thanks guys Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted March 4, 2008 Share Posted March 4, 2008 I have bought plain cous-cous and Im not sure if it is right to serve it just plain or am I supposed to flavour it or add stuff to it. In theory you could add virtually anything to cous cous, chopped up veg, herbs, I prefer it absolutely plain. Maybe you could throw a few mint leaves on it to make it look pretty Tessa Quote Link to comment Share on other sites More sharing options...
moochoo Posted March 4, 2008 Share Posted March 4, 2008 I really like mine made up with veggie stock and then adding lots of chopped mint and coriander at the end. If you have a rich lamb tagine you don't need to go over the top with flavoured cous cous. I'm sure it will be yummy Quote Link to comment Share on other sites More sharing options...
Lesley Posted March 4, 2008 Share Posted March 4, 2008 I make mine up with veggie. stock as well and leave it plain. Quote Link to comment Share on other sites More sharing options...
Guest Posted March 4, 2008 Share Posted March 4, 2008 if you're serving it with a tagine then leave it plain. The tagine is spicy and flavoursome enough, if you flavour the cous cous too then it will be a taste overload! The cous cous will soak up all the lovely spicy juices from the tagine. My advice, do it plain and you don't really need to faff about with accompaniments, it will be delish as it is Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted March 4, 2008 Share Posted March 4, 2008 I eat it made up with veggie or chicken stock, it's yum, but you can, as others have said add pretty much anything. Chopped up tomato, coriander and cucumber is nice, but if you're having such a tasty main course I'd leave it plain too. I like it sloppy! Mrs Bertie Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted March 4, 2008 Share Posted March 4, 2008 Its fabulous made up with organic chicken stock, char roasted peppers, chargrilled courgettes, skinned and seeded tomato and lemon juice - wonderful. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted March 5, 2008 Author Share Posted March 5, 2008 Thanks so much everyone. I will leave it plain I think. I may go mad and throw a few mint leaves on the top! I will try and do it again with some of the suggested additions another time and see if I can convince my non cous-cous eaters that its a good idea! This is great. I love this forum. I think I could ask just about anything and someone will come up with a solution. Could you all tell me how to become a millionaire Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted March 5, 2008 Share Posted March 5, 2008 Sorry hope not too late replying- to do cous cous in the trad style to go with your tagine is quite easy but needs to be thought about in advance. Hydrate your cous cous with 2 parts boiling water/1 part cous cous/ good glug lemon juice, leave it alone until the water is soaked up. Now the magic bit! Turn it out onto a large tray and drizzle with olive oil and sprinkle with sea salt, turn it over and mix in with your fingers. Every time you pass the tray as you are getting dinner underway give it another mix around; be sure to spread the cous cous out on the tray so it doesnt go soggy (thats why most people dont like it). Steam it in a colander over boiling water for 10 mins to be ready. Sounds a faff but its dead easy and you will get lovely separated creamy grains. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted March 6, 2008 Author Share Posted March 6, 2008 Thanks Rhapsody. It is the overall stodgyness that my lot dont like. I will give that method a go. Thanks for taking the time and trouble to reply. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted March 6, 2008 Share Posted March 6, 2008 Its a pleasure hun. To be sure of no stodgyness hydrate it the day before and leave in the fridge overnight, then turn it out and massage and pamper it on the day. Let us know if you manage to make any converts. Quote Link to comment Share on other sites More sharing options...
missuscluck Posted March 8, 2008 Author Share Posted March 8, 2008 I have spent the day massaging my cous-cous It does seem to have seperated all the grains nicley. Its ready to steam. Ill let you know how I get on tommorrow. Quote Link to comment Share on other sites More sharing options...
chelsea Posted March 8, 2008 Share Posted March 8, 2008 I have spent the day massaging my cous-cous oooh errr Mrs !! Quote Link to comment Share on other sites More sharing options...
Guest Posted March 8, 2008 Share Posted March 8, 2008 I have spent the day massaging my cous-cous oooh errr Mrs !! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted March 8, 2008 Share Posted March 8, 2008 To be sure of no stodgyness hydrate it the day before and leave in the fridge overnight, then turn it out and massage and pamper it on the day. Do you think that would work on me? Quote Link to comment Share on other sites More sharing options...
missuscluck Posted March 9, 2008 Author Share Posted March 9, 2008 Hi all. Just logging on quick to say that the cous cous method worked a treat. All the grains were niceley seperated and with the addition of some fresh mint it was lovley. Also the tunisian lamb with the addition of the ras-el-hanout was awesome and a big hit. It was much better with the ras-el in it than last time I cooked it with the individual additions. We had a lovley evening and each couple provided a course. The starter was stuffed peppers The mains was the lamb, cous-cous and green beens The pud was sticky toffee pud and a pavlova made with garden eggs as they also have 2 hens in an omlet eglu. And a cheese course, coffee and mints. Went to bed at 3.30am Suffice to say today I am very full and tierd, as we were up at 8ish as 2 of my friends kids stayed over as they couldnt get a sitter. I now could do with massaging and pampering. Thanks for all the culinary advice!! Quote Link to comment Share on other sites More sharing options...